Black diamond toast
By VicentaLakin
The perfect combination of cake and bread
Recipe Recommendations
- butter 8g
- yeast 2g
- salt 1g
- light cream 50g
- high-gluten flour 100g
- egg liquid 25g
- fine sugar 20g
- low-gluten flour 45G
- cocoa powder 8g
- white vinegar 2 to 3 drops
- eggs of 2
- corn oil 35g
- milk 15g
Steps for Black diamond toast
1
The butter room is softening, and the main material, except for butter, is evenly mixed and plattered into a lasagna, which will stick at this time
2
When the pasta is not sticky, put it in butter, rub it in the extension
3
When it's rounded, it ferments twice as big
4
Fermented noodles, finger-tiped flour, no backsliding, no collapse
5
Toast box on oilpaper
6
The fermented pasta comes out, the palms press the pressure and flow around, and wake up for 10 minutes
7
Noodles grow squares
8
Roll it up and down, put it in the toast box, like a picture
9
Put it in the oven and ferment it to a full six
10
Coca sponge cake: eggs separated from protein and yolk
11
Coca powder in the basin, mixed with corn oil
12
Add milk evenly
13
The protein drops in white vinegar and the electric omelet hits a bubble
14
In three minutes, you'll hit a hard hair bubble with a fine sugar, and you'll get even with yolk
15
Sift in low-banded flour, tumble it with a razor
16
Join the cocoa paste and double it with a razor
17
Take out the fermented toast, pour it into the cocoa cake, blow out the bubble
18
Put it in the pre-heat oven
19
Cut the cake with a razor, put it back in the oven to 180 degrees and bake it for 25 minutes
20
When you're baked, you take it out and you take it out with oil
21
Put it on the grill